A classic Spanish salad, known for its creamy texture and rich blend of vegetables and mayonnaise, typically served as a refreshing appetizer or side.
Boil potatoes, carrots, and peas until tender.
Cool the boiled vegetables and then mix with finely sliced bell peppers and olives.
In a separate bowl, mix mayonnaise with lemon juice, salt, and pepper to create the dressing.
Combine the dressing with the vegetables and stir gently until all components are well-coated.
Refrigerate for at least an hour before serving to enhance the flavors.
Serve chilled, garnished with parsley.
